Am I the only one who always ends up with leftover corn tortillas hanging out in the back of their fridge? I never seem to use a full package when making tacos. Luckily, it only takes a few minutes to make a small batch of Homemade Baked Tortilla Chips out of my leftover tortillas. These Homemade Baked Tortilla chips are not only super inexpensive and a great way to reduce waste, but since you can make any amount at one time, it’s like automatic portion control. No massive bag of chips staring you down from the pantry. ;)
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What Kind of Tortillas Do I Need?
I prefer small (6-inch) corn tortillas for this recipe. You can use either white or yellow corn tortillas. You can bake flour tortillas the same way, although the baking time may differ slightly, so you’ll want to keep a close eye on them.
How Do You Flavor Homemade Tortilla Chips?
I made two small batches today (6 tortillas each), one with just salt, and one with salt and chili powder. You can add just about any seasoning blend you’d like to these chips, but I would definitely suggest making a plain batch first to get a hang for the timing with your oven. Adding seasoning can make it difficult to see the color of the chips and therefor gauge their doneness.
For seasoning blends that contain ingredients other than just spices and herbs (like ranch, which would contain dehydrated buttermilk), you may want to toss the chips in the seasoning after baking, to prevent the seasoning from cooking or burning.
What to Serve With Baked Tortilla Chips
Since you’re already making homemade chips, you might as well make some Hot Corn Dip, Cowboy Caviar, Fire Roasted Salsa, Ever Avocado Dip, 5-Minute Nacho Cheese Sauce, Hummus, or Spicy Chorizo Cheese Dip to go with it!
Baked Tortilla Chips
Servings 2 (18 chips each)Ingredients
- 6 small corn tortillas ($0.32)
- 1/2 Tbsp cooking oil ($0.02)
- 1 pinch salt ($0.05)
Instructions
- Preheat the oven to 350ºF. Stack the tortillas on top of each other, then cut into six equal sized wedges.
- Place the cut tortillas in a large bowl and drizzle the oil over top. Gently toss the tortilla pieces in the oil until they’re all lightly coated. Other herbs and spices can be added at this time, if desired.
- Cover a baking sheet with parchment paper, then spread the tortilla pieces out over the surface so that they’re in a single layer and overlapping as little as possible. Sprinkle lightly with salt.
- Bake the chips for ten minutes, then gently stir and flip the chips. Return the chips to the oven and bake until golden brown (3-5 minutes more). Season with salt once more.
- Allow the chips to cool before serving. They will crisp even further as they cool down.
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Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Homemade Tortilla Chips – Step by Step Photos
Preheat the oven to 350ºF. Work in batches, according to how many pieces of tortilla can fit on your baking sheet in a single layer, without overlapping. For me, that’s about six small corn tortillas.
Place the cut pieces in a large bowl and drizzle with 1/2 Tbsp oil. Gently toss the tortilla pieces in oil until they’re evenly coated. I say “gently” because raw tortillas can rip if they’re man-handled, so just be a little careful. :)
For my second batch, I also added 1/2 tsp chili powder when tossing them in oil.
Cover a baking sheet with parchment paper, then spread the chips out over the surface so that they’re in a single layer and overlapping as little as possible. Season lightly with salt.
Bake the chips in the preheated oven for about 10 minutes, then take them out to stir and flip. Return them to the oven and then bake until they’re golden brown (about 3-5 minutes more). Every oven is a little different and different brands of tortillas may be thicker or thinner. So, be sure to watch the chips closely and adjust the cooking time as needed. Season with salt once more after they come out of the oven and let them cool completely.
The baked tortilla chips will crisp up a little further as they cool.
Homemade Baked Tortilla Chips ON DEMAND! :D Dig in, my friend!
Hi! Can’t wait to try these baked chips! Do you know how many calories/fat per serving? Thanks!
No, I’m sorry, I don’t have the nutritional info.
Love this recipe! I was surprised how crispy they turned out–I really had no clue how easy it was to make tortilla chips without a fryer. We made one batch with sea salt, one with Trader Joe’s chili lime seasoning (my favorite batch), and then one batch with cinnamon sugar to mix it up.
I made this with whole wheat tortillas and brushed with olive oil and sea salt on top. Turned out awesome. Thank you.
Yeah I tried this recipe and it didn’t work for shit. After over an hour in the oven they were still raw and soggy so I just gave up and threw them out. Typical mommy blog post. A half baked (pun intended) idea that hasn’t ever actually been tried but is touted as tried and tested fact. Take this post down
It sounds like your oven wasn’t turned on. I’m not a mom and I’ve made these more times than I can count.
I aagree, Beth! Would suggest an oven thermometer that is made to hang off the front of the rack. Hang it off upper rack. Heat oven to 350F. Wouldn’t be surprised if actual temp was close to 275F. That leaves a choice of fixing the thermostat OR raising the heat and marking where you and tally reach 350. Maybe 425 is 350. Give it shot before running off rudely.
Just made these and they turned out perfect. Go troll somewhere else.
Wow, Sam. There is NO WAY that you could have tortillas in an actual 350 degree oven for an hour and have them come out “raw and sogg!” Did you put them in the dishwasher by mistake???
I tried this recipe for the first time last week and they were a HUGE hit to both my parents! We all try to eat healthy but occasionally we want chips and salsa or chips and homemade guacamole. I decided to try to make a healthier version of chips than store bought one’s, so when I found this recipe I gave it a try and was extremely pleased with the result!! I made another larger batch today because the last batch was gone in a few days. I will try different seasonings in future batches, thanks for the recipe!!
Yummy! I used a pastry brush to brush olive oil and some seasoning on both sides and then followed the timing for the oven. Came out very tasty. Used them to accompany a tortilla chicken soup that I made.
Thanks for the recipe!
I made these chips and they were wonderful, the second time I tried to spice it up a bit with different kinds of spices. I’m never buying anymore from the store.
I just made these and they are delicious! Much better than store bought chips. I used my local store’ ”made daily” corn tortillas. Do watch them very carefully as they bake because I found that there is a stage where they seem ‘very nearly’ done and then just seconds later, they are ‘quite done’ and time to remove them, especially if you don’t want them very dark. So don’t go far! I made these to go with a batch of ‘Cowboy Caviar’ and am quite pleased that they are thicker and firmer than store bought chips so they will hold up under the weight of the beans.
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I’m glad to read this recipe and will have to try it soon. I love crackers and chips so much that I really don’t have much self restraint when I buy them. I eat them steadily til they’re gone and gain a lot of weight. It’s much less dangerous to keep corn tortillas around and make just a few chips at a times. You could dab a pastry brush in your seasonings and oil and avoid ripping the tortillas, as you could with spraying them.
I made chips in the oven but put cinnamon sugar on them and made a fruit salsa, very tasty.
Yum these look delicious! My favourite Mexican restuarant near me makes chips that have a lime-y flavour..do you think I could just add a little lime juice after baking? They’re so addictive!
A small squeeze of lime might do the trick. Just be careful not to squeeze too much or they’ll get soggy. :) I think I’ve seen some sort of lime juice powder in the Hispanic section of my grocery store before… forgot what it’s called, but I think it starts with a T. That might work too.
A year late, but it’s called Tajin!
Maybe try Mrs. Dash Fiesta Lime for a seasoning!
Yummy this is my favorite recipe. Thanks.
Simon
I did a light mist of olive oil to both sides to avoid manhandling the soft tortilla triangles.
Do you have to use parchment paper, or would aluminum foil work?
You can, although the reflective nature of foil means that they may brown faster on the bottom, so you’ll want to keep a closer eye on them. :)
Yum! Just made these with Old Bay Seasoning instead of plain old salt. Fantastic!